Dutch Hodgepodge

Melt butter in a heavy skillet. Add chicken and cook until brown on both sides. Transfer the chicken to a heavy pot.

Wash the vegetables.

Peel the carrots and slice into 2-inch pieces. Peel the onions.

Peel and quarter the turnips and potatoes.

Put all the vegetables on top of the chicken. Add parsley, marjoram, bay leaf, salt and pepper.

Add enough cold water to cover all this up. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours. Some liquid will boil away, but serve a piece of chicken and some vegetables in soup bowl with remaining broth.